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How To Make A Simple Cheese

Updated on January 2, 2014

Many people enjoy a good taste of cheese with their meal. It goes great on bread, crackers, pizza etc. Maybe some of us want to learn how to make our own cheese. It's a very simple process and only requires a small amount of work.

Simple White Cheese

This is feta cheese. Similar to what this cheese will look like.
This is feta cheese. Similar to what this cheese will look like. | Source
This is whey. It tastes sour, but is used in a polish soup recipe.
This is whey. It tastes sour, but is used in a polish soup recipe. | Source
This is what the cheese looks like when you pour it into the cheese cloth.
This is what the cheese looks like when you pour it into the cheese cloth. | Source

Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: About a fist full

Ingredients

  • Half Gallon Whole Milk
  • 3 Lemons, Squeezed Into Juice

How To Make

  1. First, squeeze the lemons into juice.
  2. Now, put your half gallon of milk into a heavy-bottomed pot. Begin simmering milk until it gets hot. Then turn off stove.
  3. Once heat is turned off, add the lemon juice and stir into milk. Wait for part of it to start turning green (that is a good thing).
  4. Let it sit for 10 minutes.
  5. If curds and whey have not completely seperated, add more lemon juice.
  6. Put cheese cloth over a colander and slowly pour the curds and whey into it to filter it out. It will look wet. Let the soon to be cheese set for another 10 minutes.
  7. Tie the cheese cloth with the cheese in it, and hang it over something to let the whey drip into. The longer you leave it in there the harder it will get. Leave it 8 hours for hard cheese. 2 Hours for softer cheese.
5 stars from 1 rating of Homemade Farm Cheese

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    • Montagraph profile image

      Montagraph 3 years ago from United States

      I can make an entire meal from a huge wedge of cheese, crackers and tomatoes, of course with a healthy glass of Port to wash it all down with:)

    • zsezse4 profile image
      Author

      Chris Thompson 3 years ago from United States

      Nice you post the recipe, Montagraph?

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